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Effect of Technological Treatments on Cassava (Manihot Esculenta Crantz) Composition
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Food and Nutrition Sciences·Volume 01 (2010)·Pages 19–23·Published 30 July 2010·DOI10.4236/fns.2010.11004
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Abstract
The composition of cassava roots and those of its derived food (attiéké and semolina), were determined. The comparative study of the cassava roots composition with those of the semolina and attiéké has shown that the technological applied treatments in the preparation of cassava meal and attiéké influenced its composition. Thus, apart from the lipids content and energy values which slightly increased, all the components (protein, ash, cellulose, carbohydrates, starch and hydrocyanic acid) decreased in food derived from cassava.
KeywordsCassavaSemolinaAttiékéCompositionTechnological Treatment
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